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Jon Myrick Recipe: Steamed Mussels with Leeks and Tomatoes

22 Apr

jon

Here’s a recipe from Proud Larry’s executive chef Jon Myrick that seems like it would be difficult until you see him make it and realize you can do it, too! Those at the Oxford Beer Fest saw it firsthand, and now you can try the recipe below. For the fest, Jon used Diamond Bear Southern Blonde for steaming his mussels, but feel free to experiment with any pale ale or lager.

Steamed Mussels with Leeks and Stewed Tomatoes

1 tbsp. butter
1 t. garlic
1/2 c. stewed tomatoes
1/4 c. leeks
1/8 c. parsley
salt and pepper, to taste
about 25 mussels
1/2 c. beer (Jon used Diamond Bear Southern Blonde at the Oxford Beer Fest)

Combine butter, garlic, tomatoes, leeks, parsley, salt and pepper in large sauté pan over medium-high heat. Once all are cooked through and combined, add mussels and beer and cover to steam. Mussels will be done when shells open (about 4 minutes).

Serves 2

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Rob Ray Recipe: Oatmeal Stout Cookies

22 Apr

rob talk

For a really interesting twist on the traditional oatmeal cookie, McEwen’s executive chef Rob Ray used The Flare Incident, Lucky Town Brewing Company’s oatmeal stout brew, for these uniquely delicious cookies he prepared at the Oxford Beer Fest.

Lucky Town Oatmeal Stout Cookies from Rob Ray at McEwen’s Oxford

  • ½ c. Butter, Softened
  • ½ c. Maple Syrup
  • 1 tsp. Vanilla Extract
  • 2 c. All-Purpose Flour
  • 3 c. Quick-Cooking Oats
  • ½ c. Brown Sugar, Packed
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • 1-1/4 c. Lucky Town Oatmeal Stout (Room Temperature)

Cream together butter, maple syrup and vanilla extract. Cut in flour, oats, sugar, baking soda, cinnamon and salt. Slowly add the Oatmeal Stout to form a soft dough. Scoop dough by the teaspoonful and place on cookie sheet. Bake cookies for 12-15 minutes in a 350 degree F oven, until lightly brown. Let cookies cool for 5 minutes before placing onto a wire rack.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Erika Lipe Recipe: Betta Chedda Dip

22 Apr

erika sunday

Here’s a great dip for parties or just for snacking on while watching a movie. At the Oxford Beer Fest, Erika paired this addictive dip with Abita Strawberry Harvest Lager.

Betta Chedda Dip from Erika Lipe at Lenora’s

10 oz. white cheddar cheese, grated
1 large bunch green onions, chopped
3/4 c. walnuts, chopped
1/2-3/4 c. Dukes or Blue Blate mayonnaise
1 tsp. fresh garlic, minced

Bake walnuts at 250 degrees F for 15 minutes, being careful to not burn. Combine all ingredients and serve with toast points, bagel chips, apples, pears or grapes.

Serves 6

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

 

Tim Woodard Recipe: Smothered Chicken and Grits

22 Apr

tim

On Sunday, Tim Woodard from Little Easy Express showed Oxford Beer Fest attendees how to prepare his simple and rustic smothered chicken over grits. He says it’s also perfect over rice or potatoes accompanied by crusty bread and a salad. For his beer pairing, Tim coupled the dish with Shipyard Brewing Co. Monkey Fist IPA.

Smothered Chicken and Grits from Tim Woodard of Little Easy Express Lunches and Catering

Baked Cheese Grits

  • 4 cups water
  • ¾ cup long-cooking grits, uncooked
  • ¼ teaspoon salt (optional when cooking grits)
  • 1 egg, beaten
  • 1 cup (4 oz.) shredded cheddar cheese
  • ¼ cup buttermilk
  • 2 tablespoons margarine
  • 1/8 teaspoon garlic powder (optional)
  • Dash red pepper sauce or ground red pepper

Heat oven to 350 F. Grease 1-1/2 qt. casserole or baking dish. Prepare grits according to package directions. Add small amount of grits to beaten egg to temper. Return grits mixture to pan and add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole and bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 Minutes before serving.

Smothered Chicken

  • 6-8 medium-sized chicken thighs or a small whole chicken fryer cut up (a 4 lb. bird)
  • Salt, pepper, garlic, cayenne pepper (to taste)
  • 1 medium-sized onion
  • ½ cup of flour plus a small amount for dusting chicken
  • ½ cup of margarine or ¼ cup each of butter and vegetable oil
  • 3 cups water or low-sodium chicken broth (slightly more if needed)

While the grits are simmering on low heat, melt the margarine in a large skillet over medium-high heat. Season chicken pieces with salt, pepper and garlic powder. Lightly dust chicken in additional flour, place in skillet and brown on all sides. After the chicken is brown, add flour and onion and cook for 5 minutes on low heat. Once the mixture is a caramel color, add the water or chicken broth and blend well. Season with cayenne pepper and bake in the oven at 350 degrees F for 45 min to 1 hr until chicken is tender and juices run clear. Remove from oven, adjust seasoning, and serve over baked cheese grits.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

April 18: Feast on Art at Southside Gallery

16 Apr

wesley

artwork: Wesley H. Ortiz

This Thursday, April 18, from 6:00 p.m. to 9:00 p.m., Southside Gallery on the Oxford Square is hosting a free art reception in its upstairs gallery.

The exhibit will feature the MFA thesis exhibition of local artist Wesley H. Ortiz (wesleyhortiz.com) titled Muted Resistance, which includes 12 works created with gesso, acrylic, charcoal and graphite.

Accompanying the artwork will be a veritable feast provided by the artist’s mother, Alice Ortiz. Alice has been in foodservice for more than 40 years, operating Our Place Restaurant in Amory, Mississippi, for a decade. She will be cooking up several goodies, including ham-and-Swiss individual quiches, pork tenderloin, Mississippi Caviar, cream puffs with caramel sauce and more.

Arrive early to get first crack at the art–and food!

Butts and Hams for Easter

26 Mar

holding hands

I thought that headline might get your attention!

There’s a fundraiser happening at the new Holding Hands Resale Shop at 2618 West Oxford Loop just in time for Easter. Taylor Grocery is cooking up Boston butts for $30 and smoked hams for $60.

Proceeds will benefit the new shop, which gives those with special needs a safe work environment in order to achieve a degree of success and independence.

There’s only a day or two left to place your order. If you’re interested, go by the shop, call 236-0003, or visit the Holding Hands Facebook page here.

Four Weeks of Cooking Classes

20 Feb

cooking classes at UM

Several people have emailed EatingOxford.com recently asking about local cooking classes.

Yesterday I found out about one being offered inside Lenoir Hall (Kitchen 111) starting on February 27. Perfect timing!

The University of Mississippi is offering a 4-Week Healthy Cooking Class, taught by Mary Roseman, PhD, RD and Margaret Wright, dietetic student teaching assistant.

The classes will be held Wednesdays from 5:15 p.m. until 7:00 p.m. Cost is $125/pp and includes all food and supplies.

All those interested must register by Friday, February 22 via email to mroseman@olemiss.edu.

 

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